Conquer your hunger on cool evenings or whenever you crave bold comfort food with our Poblano White Chicken Chili. With shredded rotisserie chicken and Williams Tex-Mex Style Chili Seasoning, it’s a satisfying Tex-Mex sensation that hits the spot every time.
1 tbsp Olive oil
2 large Poblano peppers, seeded and diced
1 large Yellow onion, diced
1 Jalapeño, seeded and minced
2 cups Low-sodium chicken broth
2 (15-oz) cans Cannellini beans, drained and rinsed
1 cup (8 oz) Cream cheese, cut into cubes, room temperature
1 pkg Williams Tex-Mex Style Chili Seasoning
2 1/2 cups Shredded rotisserie chicken
1 1/2 cups Shredded pepper jack cheese
1 small Red onion, finely chopped
1/4 cup Chopped fresh cilantro
Tortilla strips, for serving, optional
Heat oil in a large pot over medium-high heat. Add the poblanos, onion and jalapeño, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in the broth and beans and bring to a simmer over medium heat.
Stir in the cream cheese and Williams Tex-Mex Style Chili Seasoning until combined. Stir in the chicken, and simmer for 10-15 minutes, until flavors develop.
Divide the chili between serving bowls, and top with the cheese, onion, cilantro and tortilla strips.
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